Steamed Japanese Custards: Chawan-mushi - recipes japanese seafood

Ingredients

• 4 eggs
• 400ml dashi (see recipe) or a mild chicken stock
• 1 tbsp light soy sauce
• 1 tbsp mirin
• 6 shitake mushrooms (dried ones reconstituted in boiling water)
• 12 raw tiger prawns, peeled
• 80g chicken meat, sliced diagonally into pieces around 1.5cm long
• 1 tbsp sake
• 60g pak choi, washed, trimmed and shredded
• 6 water chestnuts, sliced thinly